Pork and Kraut, For Luck

It’s New Year’s Day, and traditionally, in Germany and elsewhere, pork and sauerkraut is served, for luck.  Pretty easy to make as well.  This year I used bulk garlic sausage and sauerkraut from the store rather than our own.  The sausage was fried into little balls in a deep cast iron skillet (see below), then I added the rinsed sauerkraut, seasoned it, boiled some ‘taters on the side, and there was dinner.  Yum!


If you still need a recipe proper, here it goes:

New Year’s Pork and Kraut


  • pork sausage
  • sauerkraut, bagged or canned
  • oregano to taste
  • sage to taste
  • pepper to taste
  • butter to taste
  • for side dish:  potatoes


  • Roll sausage into little balls, or, if you didn’t get bulk sausage, cut sausage in half length-wise and fry in a deep cast-iron skillet.  Drain and rinse kraut.
  • Add kraut to sausages once the sausage is done.  Mix well, add spices to taste.  Butter does well in it as well.
  • On the side, serve potatoes:  boiled in the jacket or peeled, mashed, even fried – take your pick.


Good Luck with the recipe, and for 2018 as well!



4 Replies to “Pork and Kraut, For Luck”

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